Gluten-Free Caramelized Banana Chocolate Chunk Blondies
These caramelized banana chocolate chunk blondies are baked upside down, flipped to serve, and finished with a glossy banana top that feels bakery-level with zero fuss.
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I’ve always been a little on the let’s not follow the rules side. You know what I mean. I tend to love cookie dough you can eat raw, pancakes with sneaky protein, and big macs with crispy, no-bread buns.
So maybe that’s why these blondies speak to me so much.
You literally build them upside down and flip them to serve. It feels wrong at first. Then you turn them out and suddenly it all makes sense.
The banana layer caramelizes as it bakes, turning glossy and golden. The chocolate melts straight into the blondie, making it rich, gooey, and just sweet enough. The whole thing smells buttery, warm, and a little toasty while it’s in the oven.
Best part? One bowl. No mixer. Very hard to mess up.
Let’s bake.
Why these Caramelized Banana Chocolate Blondies work
Ripe bananas caramelize naturally with a little brown sugar, creating a glossy top layer when flipped. Almond and oat flour keep the blondies tender, while Greek yogurt adds moisture without heaviness. Baking everything upside down lets the banana do the work for you.
"The upside-down trick was fun, and the result was delicious! I can't believe how caramelized they got."
- Dee (email subscriber)
Recipe
Caramelized Banana Chocolate Chunk Blondies
Ingredients
- 1 ripe banana
- 2 large eggs
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup oat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup chocolate chips and chunks
- 1 extra banana sliced into rounds
- Light brown sugar for sprinkling
Instructions
- Preheat: Heat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Mash: Mash 1 ripe banana in a large bowl until smooth.
- Whisk: Add 2 eggs, ¼ cup melted coconut oil, ½ cup maple syrup, ¼ cup Greek yogurt, and 1 teaspoon vanilla, whisking until fully combined.
- Add: Stir in 1 cup almond flour, 1 cup oat flour, 1 ½ teaspoon baking powder, and ½ teaspoon salt until just combined.
- Fold: Gently fold in ½ cup chocolate chips and chunks.
- Layer: Arrange 1 sliced banana in a single layer in the bottom of the pan and sprinkle lightly with brown sugar.
- Spread: Spoon the batter evenly over the bananas and smooth the top.
- Bake: Bake for 30–35 minutes, until the top is golden and the center is set.
- Flip: Cool for 10–15 minutes, then carefully flip onto a board or plate so the banana layer is on top.
- Serve: Slice and serve warm.
Notes
- If you can, use a really ripe banana here. The spottier, the better. That’s where the caramel magic comes from.
- Don’t rush the flip. Letting it cool a bit helps everything release cleanly.
- If a few banana slices stick to the pan, just press them back on. No one will ever know.
- These are unreal warm, but they also slice beautifully once fully cooled.
- Leftovers reheat well and honestly make a great next-day coffee treat.
Nutrition
Frequently Asked Questions for the Caramelized Banana Chocolate Chunk Blondies
Absolutely. Melted butter works one-to-one and adds a slightly richer flavor.
You don’t have to, but flipping is what gives you that caramelized banana top. It’s worth it.
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